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Cabbage & Tofu Over RiceRecipe : Cabbage & Tofu Over Rice
Procedure :
------------------------------TOFU & MARINADE------------------------------ 24 oz Pressed tofu 1 tb Vegetable oil 2 1/2 tb Tamari 1 tb Worcestershire sauce 1/2 ts Ground allspice ----------------------------------CABBAGE---------------------------------- 1 md Onion, chopped 2 tb Vegetable oil 4 c Shredded cabbage -----------------------------------SAUCE----------------------------------- 2 tb Tomato paste 1 tb Vinegar 1 ts Dill 1 ts Salt 1/2 ts Sweet Hungarian paprika Black pepper 1/4 c Water ----------------------------------TOPPING---------------------------------- 1 tb Currants Cooked rice, barley or -- mashed potatoes 1 ea Dill pickle, minced Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking. Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients & pour over cabbage. Add currants & stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet & bake in a 375F oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu. |
